Prepare udon according to package directions. Rinse in cold water and drain. Set aside.

In a small frying pan, heat vegetable oil about 1 to 1.5 inches deep over medium heat. Dip chicken fingers into prepared tempura mix, and cook in oil until cooked through about 4 to 5 minutes. Set aside.

In a bowl, mix mentsuyu and dressing. Place salad and udon on a plate and pour mentsuyu/dressing mixture over it. Add tori-ten and lemon on the side. Sprinkle sesame seeds (optional).